Line a sheet pan with parchment. Remove from freezer 8-10 hours before baking. Arrange croissants six to a sheet pan. Brush with egg wash (1:1 egg:water ratio) and proof in a humid environment at roughly 80 degrees Fahrenheit. To make a proofer in your oven, pour boiling water in a pan and place on bottom rack while croissants sit on a higher rack. It will cool overnight, but this is okay. In the morning the croissants should be puffy and light, with a slight crackle on top. preheat oven to 380 (convection if possible), coat with egg wash again and bake until golden brown. (12-20 min depending on oven). Let cool for a few minutes and enjoy.